Braised oxtail crepinette Recipe | Food Network UK
This mouth-watering recipe is ready in just 3 hours and the ingredients detailed below can serve up to 4 people.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
Cooking tools:
- Cast iron casserole
- Braising pan
- Piping bag
- Cake ring
- Potato ricer
- Perforated pan
- Cooling rack
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Skillet
- Pan
- Mixing bowl
- Dish
- Plate
- Chef's knife
- Cutting board
- Fork
- Spoon
- Spatula
Ingredients
- 1 oxtail, cut into pieces between each knuckle
- 150g flour, for dusting
- Safflower oil
- 140g mirepoix
- 1 tbsp tomato puree
- 4 Tbsp sherry
- 1 bay leaf
- 1.1 litres veal stock
- 475ml red wine
- Salt
- freshly ground black pepper
- 140g caul fat
- 200g Maris piper potatoes, unpeeled
- 475ml chicken stock
- 475ml water
- 2 sprigs thyme
- 1 sprig rosemary
- 1 slice applewood smoked streaky bacon
- 90g cold butter
- 60ml milk, heated
- 85g chopped black truffle
- 2 Tbsp truffle jus
- 30g chopped fresh parsley
- 1 small onion, chopped
- 2 egg yolks
- Ground nutmeg
- 2 Tbsp sunflower oil
- 175g white bread, cut into cubes
- 60ml milk
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